Thursday, 18 September 2014

From grill prep to the perfect flip, we'll help you master
the subtle art of making expert fish on the barbie. No longer will your tender,
flaky fillets lose half their heft through the grill grates. Just follow this
simple guide and you'll be cooking flavorful, juicy fish on the grill
successfully every time.

Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the
vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the
cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at
room temperature, 1 hour.
Spread the remaining 3 sliced onions in a large disposable roasting pan.
Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika
and 1 teaspoon salt.
Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a
small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika
mixture. Stuff the cavity super full with the marinated onion-herb mixture,
adding anything that doesn't fit to the disposable pan.
Brush the grill grates generously with vegetable oil. Sprinkle the fish on one
side with 1/2 teaspoon salt; place salt-side down on the grill and cook until
charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently
flip and cook until the other side is charred, 4 to 5 more minutes.
Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes.
Meanwhile, transfer the disposable pan with the onions to the grill. Cover and
cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.
Remove the pan with the onions and reduce the grill heat to medium (if using a
charcoal grill, break up the coals to reduce the heat). Add the fish to the
pan, belly-side down, making sure you don't spill the stuffing (use your hands
to hold him together). Once he is settled, push more onions around him to prop
him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until
the flesh is opaque, firm and slightly flaky, 20 to 25 minutes.
To serve, use a large spoon to pull the flesh from the bones-it will fall off
easily. Serve with the grilled onion mixture.
Duff says to make sure you save the fish cheeks for your favorite friend at the
table-they're sweet and tender.